Background: Epidemiologic evidence shows an inverse relation between fish consumption
and death from ischemic heart disease. This beneficial effect is attributed to n− 3 fatty acids …

The results of prospective cohort studies indicate that consuming fish or fish oil containing
the n− 3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) is …

Background Data on the association of n− 3 fatty acid content in serum lipids with mortality in
patients with coronary artery disease (CAD) are limited. Objective We hypothesized that a …

Background: Canadian native populations, which traditionally consume large amounts of
fish, have lower rates of mortality from heart disease than do Canadian nonnative …

Background: Little is known about the relation of the dietary intake of n− 3 polyunsaturated
fatty acids, ie, docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) from fatty fish …

We assessed the dose-response relations within a low range of eicosapentaenoic acid
(EPA) and docosahexaenoic acid (DHA) and fish intake on fatal coronary heart disease …

BACKGROUND: Weekly fish consumption has been related to a lower risk of fatal coronary
heart disease (CHD) and incident stroke in populations with a low fish intake. This relation …

Few studies have adequately considered the type of seafood and background dietary factors
when evaluating diet-biomarker and diet-disease associations. The objective of this paper is …

Background Habitual intake of long‐chain omega‐3 fatty acids, especially eicosapentaenoic
and docosahexaenoic acid (EPA+ DHA) from fish, has been associated with a lower risk of …

Numerous studies have examined the relationship between dietary fat and cardiovascular
disease (CVD). Most early epidemiology studies noted very low cardiovascular mortality in …